Steak with Caramelised Peppers

Steak with Caramelised Peppers

Steaks do not necessarily need to be served with a creamy, calorie-laden sauce. Assuming you like your steak done medium or medium-rare, a good fillet doesn’t require an accompanying sauce at all. However, we have opted to include vegetables as our topping making it a complete meal. By caramelising and softening the peppers, this dish not only delivers on additional fibre and goodness, but it’s an attractive dish bursting with colour and flavour too.

Serves 2

Calories per serving = 407 kCal 

Macros per serving:

  • FATS – 16.5g
    • of which saturates 6.6g
  • CARBS – 9.7g
    • of which sugars 8.9g
  • PROTEIN – 52g

Ingredients:

2 TB olive oil
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
2 cloves garlic, peeled and finely sliced
2 x fillet steaks (175g each)
freshly ground black pepper
sea salt flakes
1 tsp flatleaf parsley, chopped to garnish

Method:

  1. Heat one tablespoon olive oil in a pan over moderate heat. Add all the peppers and cook until caramelised. Reduce the heat to low and cover with a lid, cooking them until they completely soften and wilt, stirring often. Add the garlic three-quarters of the way through.
  2. Season the steaks with freshly ground black pepper, then grill in a separate pan until browned and caramelised and done to your liking. If you have a thermometer probe, cook to 50°C and then remove from the heat to rest, where it will continue to rise to about 55°C – a perfect steak.
  3. Season the steaks with sea salt flakes and top with the mountain of caramelised peppers. Garnish with chopped parsley and serve with salad of your choice.

 

Steak with Caramelised Peppers

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